For a richer flavor, consider using homemade chicken broth. If you don't have cornbread crumbs, you can substitute with stuffing mix or seasoned breadcrumbs. Feel free to add other vegetables to the stuffing, such as celery or carrots. Ensure chicken is cooked to a safe internal temperature of 165°F (74°C).
Stuffed Chicken Breasts with Cornbread Dressing Recipe
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PREP TIME15 mins
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COOK TIME1 hrs 5 mins
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TOTAL TIME1 hrs 20 mins
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SERVING6 People
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VIEWS157
Elevate your weeknight dinner with these succulent stuffed chicken breasts, featuring a savory cornbread dressing that's both comforting and flavorful. A delightful twist on a classic Southern comfort food.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate26 g
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Cholesterol138 mg
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Fiber2 g
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Protein32 g
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Saturated Fat6 g
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Sodium947 mg
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Sugar4 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C).
02
StepCut a pocket into the side of each chicken breast, being careful not to cut all the way through. Season the chicken with salt and pepper; set aside.
03
StepMelt the butter in a large saucepan over medium heat. Add the onion, bell pepper, and chicken livers (if using); cook until the onion is translucent, about 5 minutes. Add the garlic and sage; cook until fragrant, about 1 minute more. Pour in the chicken broth and season with salt and pepper. Bring to a simmer, then remove from the heat. Gently stir in the cornbread crumbs and set aside to cool slightly.
04
StepCarefully spoon the cornbread stuffing into the pocket of each chicken breast. Arrange the stuffed chicken breasts in a 9x13-inch baking dish. Spoon any remaining stuffing around the chicken. In a separate bowl, whisk together the condensed cream of chicken soup and water; pour evenly over the chicken and stuffing. Cover the dish tightly with a lid or aluminum foil.
05
StepBake in the preheated oven for 45 minutes. Remove the lid or foil and bake for an additional 10-15 minutes, or until the chicken is golden brown and the internal temperature of the chicken reaches 160 degrees F (70 degrees C).
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Daniela Reinger
Jun 27, 2025I added some chopped celery to the dressing and it turned out great!
Selina Schaden
May 4, 2025I skipped the chicken livers and it was still delicious.
Janice Larson
Feb 5, 2025I used a packaged cornbread mix and it was still fantastic. A great weeknight meal!
Lynn Turcotte
Jan 20, 2025This was so easy to make and my family loved it! The cornbread dressing was delicious.
Drake Kuvalis
Dec 25, 2024My chicken breasts were a little dry. Next time I'll try brining them first.
Willy Bartoletti
Oct 20, 2024Excellent recipe! I will definitely make this again. Thank you!
Augusta Quigley
Sep 6, 2024I made this for a potluck and everyone raved about it!
Aron Kassulke
Jul 9, 2024The cream of chicken soup made it so moist and flavorful!
Kaci Lubowitz
Mar 6, 2024Easy to follow directions and the dish came out perfect!
Raymond Corkery
Jan 29, 2024The chicken livers added a really nice depth of flavor. I'll definitely make this again.